Egg Cutlet

Ingredients

• Cut small a hard-boiled egg
• a tablespoonful of bread crumbs
• the same quantity of grated cheese
• a pinch of curry powder
• salt
• pepper
• grated nutmeg
• the yolk of a raw egg

Method

1. 1

   Mix the whole with the yolk of a raw egg, shape like a mutton cutlet.

2. 2

   Dip in the white of the egg, then into the bread crumbs and fry brown; garnish with fried parsley.

Nutrition per serving

As published

This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 90. The excerpt below is the record exactly as published.

Salt and Pepper, 2 oz. grated Cheeee, i oz. Butter. ' Melt butter in pan, break into it the eggs, add half cheese, salt and pepper. Stir with a whisk over a brisk fire until it commences to thicken, dish on pieces of buttered toast, sprinkle with remainder of cheese, and brown quickly under the gas grill. This is improved if the buttered toast is spread with a very little Bovril, or Leibig. Convent Eg-g;s. 2 hard-boiled Eggs, i pint Milk, 1 oz. Butter, 1 oz. Flour, 1 Onion, Salt and Pepper. Cut onion in rings and cook 5 minutes in butter with lid on. Add flour and milk gi'adually, and boil 3 minutes. Cut eggs in very thin rings, and put in pan till hot. Carnish with toast. • Egrss (Curried). Bod as many eggs as required, very hard. Cut them in half, or quarters, and lay on flat dish. Slice an apple and small onion, and fry together in butter. Stir in a dessertspoonful of cm-ry powder and 1 gill of stock, and simmer for ten minutes. Pour round the eggs, and serve hot with boiled rice or without. , Eg-g: Cutlet. Cut *mall a hard-boiled egg ;'add a tablespoonful of bread crumbs the same quantity of grated cheese, with a pinch of curry powder salt pepper, and grated nutmeg. Mix the whole with the yolk of a raw egg

Cook this with the app: pantry check, scaling, and the assistant.